You first begin with some heavy whipping cream that has been left out on the counter overnight; leaving it out overnight helps to speed up the process but if you forget to leave it out do not worry, cream straight from the fridge still works.
When the cream is ready pour it into a churn. If you do not have a churn a blender or mixer will work.
Next you need some energy, lots and lots of energy.
Turning the handle on a butter churn is very exciting to kids.
As the paddles spin and swirl the cream it will begin to thicken like a milkshake.
Soon after the cream becomes thick it will turn into butter.
Now place a colander over a large bowl.
And pour all the liquid and butter into the colander to drain.
Be sure to keep the liquid; it is buttermilk and works nicely when making biscuits or pancakes.
The butter now needs to be rinsed. I like to place a cloth napkin in my colander before rinsing the butter so I can squeeze and work the butter without getting it all over my hands.